Green Chili Stew
Robin
You can substitute the pork butt with chicken, or eliminate it and make a veggie version.
ingredients
- 3 lbs Boston Pork Butt, cut into 1 1/2 " cubes
- 2 tbsp vegetable oil
- 2 lg onions, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 qts vegetable or chicken stock
- 18 hatch chiles, roasted, peeled, seeded, and chopped (approx. 1 1/2 cups)
- 6 sm tomatoes, peeled, seeded and chopped
- 6 med potatoes, peeled and diced
- 1/2 tsp toasted Mexican oregano
- 1/2 tsp toasted ground cumin
- salt to taste
- 1 bunch cilantro, fresh
- 1 jar crema mexicana, 1 jar
directions
- 1
In a large skillet, brown pork over medium-high heat for about 10 minutes. Transfer pork to large stockpot. Add oil to skillet. Add onions and cook over medium heat until softened, about 7 minutes. Reduce heat, add garlic and sauti for 1 minute. Transfer onions and garlic to stockpot. Add one quart stock to skillet and deglaze it. Add this stock, the remaining stock, chiles, tomatoes, potatoes, oregano and cumin to stockpot. Salt to taste. Simmer on low heat for 1 1/2 hours, until pork is very tender. Ladle into bowls, garnish with cilantro leaves. Stir crema mexicana into soup for a creamy consistency.
- 2
Yukon gold potatoes work very well with this recipe. Enjoy the stew with fresh CM flour tortillas.
Source: Robin
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